Ravioli is now acceptable for breakfast. Stuffed with fluffy potato, crispy bacon, and spicy pork and then covered in a sage cream sauce. It’s a dream come true.
If you are like me, you accumulate cookbooks faster than cooking from them. Kita (Pass the Sushi and Girl Carnivore) saw a need and filled it by creating Pass the Cook Book Club. Every month a three recipes are picked from one cookbook and on the 4th Thursday we share what we made. This month I had the honor of picking the cookbook and recipes.
It was an easy decision to pick the Breakfast for Dinner cookbook by Lindsay Landis and Taylor Hackbarth (Love & Olive Oil), but narrowing down the recipe choices to three proved incredibly difficult. I’ve been wanting to cook from this cookbook ever since they came to Memphis (yea it took me way too long, don’t shun me Lindsay & Taylor) and there were far more than three which would have made my taste buds throw a party. Little pagemarkers were sticking out all over the place that I may as well have marked off every recipe. But there can only be three so in the end I chose Breakfast Sausage Ravioli, Italian-Style Stuffed French Toast, and Lemon Poppy Seed Thumbprints. And as the syrup on top (instead of cherry since this is breakfast we’re talking about) we are also giving away 3 copies of Breakfast for Dinner to our readers! After checking out everyone’s recipes, be sure to use the Rafflecopter widget to enter.
As you already know, I made the breakfast ravioli. This was the #1 recipe on my list of things to make from this cookbook because not only have I only made homemade ravioli a handful of times (which I realize I more than most), but it’s breakfast-ized! How amazing is the world that we live in to have ravioli for breakfast!? Of course they are stuffed with all kinds of breakfasty goodness such as fluffy potato, crispy bacon, and spicy pork, but what made me fall in love was the sauce – the creamy, buttery, sage-flavored sauce. It was so amazing that I had to double the recipe for the sauce. It took a lot of self control to not rub it all over my face.
One year ago: Chicken Burgers with Garlic-Rosemary Greek Yogurt
If you love gyros then you need to make this gyro salad. It’s a Greek salad topped with grilled chicken, homemade pita croutons, and tzatziki dressing.
I do not repeat recipes often but when I do I typically change them up slightly. Today is one such example, where I deconstructed the recipe for my chicken gyros into a salad. Gyro-seasoned chicken is grilled to perfection and served over a Greek salad topped with homemade pita croutons and tzatziki dressing. The grilled chicken could easily be enjoyed by itself as it is tender, juicy, flavorful, etc… but the remaining components work to further enhance the experience. Although this recipe has quite a ridiculously long ingredient list do not be discouraged because it is relatively simple to throw together. Toss the chicken in the marinade, whisk together the dressing, toast the croutons (or use store-bought), chop up the salad and then grill the chicken. That’s only 5 steps and the longest task is marinading the chicken, which is inactive time.
One year ago: Funfetti Macarons
This dish is a garlic lover’s dream. Mini gnocchi (gnocchetti) and asparagus are tossed in a garlic-gorgonzola cream sauce made with enough garlic to keep the vampires away.
Today is National Garlic day and to celebrate I joined up with a bunch of other food bloggers to share recipes that predominantly feature this beloved food enhancer. There’s even a stellar giveaway to go along with it!
When thinking of what to make for the occasion, I immediately thought of a garlic restaurant in San Francisco at which I once ate, which takes pride in how much garlic they use every day. We had garlic seeping out of our pores afterwards and I relished in it, refusing gum afterwards. This pasta dish is my recreation of what I ordered – mini gnocchi (gnocchetti) and asparagus tossed in a garlicky-gorgonzola cream sauce. I used 8 cloves of garlic (which amounted to 1/4 cup minced) in the sauce. In other words, this is not for the faint of heart when it comes to garlic.
Check out all the other garlicky goodness happening today:
- Black Garlic Chocolate Chunk Ice Cream from girlichef
- Caesar Tartlets with Sweet Garlic Butter Crusts from Karen’s Kitchen Stories
- Easy Garlic Infused Olive Oil from MarocMama
- Garlic and Herb Lamb Chops from Healthy. Delicious.
- Garlic Bread from My Catholic Kitchen
- Garlic Dill Roasted Potato Wedges from From Gate to Plate
- Garlic Fried Rice from Crazy Foodie Stunts
- Garlic Soup with Cheese & Garlic Olive Crunch Bread from The Not So Cheesy Kitchen
- Garlic Trifecta with Quinoa Pasta and Spinach from Peaceful Cooking
- Gnocchetti with Asparagus and Garlic-Gorgonzola Sauce from The Spiffy Cookie
- Heart Healthy Roasted Garlic Chicken Recipe from It’s Yummi!
- Roasted Garlic Butter from Basic N Delicious
- Roasted Garlic Chicken Pizza Pockets from Cindy’s Recipes and Writings
- Slow-Roasted Lamb with 40 Cloves of Garlic from Food Lust People Love
- Vampire Garlic Dip from Kudos Kitchen By Renee
One year ago: Strawberry, Mango, and Yogurt Smoothie
Two years ago: More Fudge Less Pudge Brownies
Spaghetti with roasted butternut squash and Brussels sprouts proves that that winter squash and vegetables transcend the seasons. Especially when paired with a Greek yogurt cream sauce.
The weather was finally showing signs of spring sticking around but has suddenly revived its pesky habit of dropping to nearly below freezing today. Here I was getting into the groove of spring attire only to be denied once more. As a result I continue to crave roasted winter vegetables/squash such as Brussels sprouts and butternut squash. With this cold front sweeping the nation I figured a pasta dish with some season-transitioning flavors would help comfort the cold away, especially when paired with a creamy Greek yogurt sauce. I even put some fried sage on top, in all its crispy and falvorful glory.
One year ago: Creamy Pesto with Mini Ravioli, Asparagus and Sun Dried Tomatoes
Facts: Glazes always improve a meal and apples pair well with pork. Therefore, the apple jelly glaze used on these pork chops is especially delicious and, better yet, easy to prepare.
Yesterday I woke up with a sore throat and a fitful of sneezes despite feeling perfectly healthy the night before. Of course it got progressively worse as the day went on, with full blown sinus pressure and a sore nose. My dad recently came down with a cold so it is possible that I am sick. However, I do tend to get allergy symptoms during the first allergy season after moving somewhere new but never again so long as I live there. Happened when I moved to Columbus, OH and Memphis, TN. The same phenomenon may be happening now that I am in Knoxville. Bleh, I hope it’s a cold because those symptoms don’t last as long.
Either way I have to power through these symptoms for my pickleball evaluation this evening. In case you haven’t heard of it, pickleball is similar to tennis except played on a smaller court with paddles and a wiffle ball. It is all the rage here and my parents play it religiously. Naturally, I got sucked in as well. With my tennis background it was easy to pick up once I adjusted to the shorter paddle. However non-group members can only play indoor or during outdoor open time. After three months the others have decided that it is time I went for evaluation to be placed in a group (5 different groups based on skill level), which would enable me to play more often in designated time slots. Wish me luck!
As for these pork chops, everyone knows how well apples go with pork so why not slather on an apple glaze made with apple jelly (homemade in my case because my dad is the jelly man). Glazing pork chops is all the rage.
One year ago: Slow Cooker Chicken Nachos
Let your slow cooker do the hard work. Throw the ingredients for this creamy chicken tortilla soup into your slow cooker and you’ll have a hearty and flavorful soup. Don’t forget the toppings!
Yesterday afternoon I saw an e-mail that made my tear ducts come to life. Not out of sadness, but instead from pure happiness. The day has finally come – you can now PubMed me! AaaahAAaaAhahAhhhhh!! Here’s to hoping that having this publication under my belt will help me out in the job search.
Click here to read a lot of jargon—> My glorious research paper
If I remember correctly, I first submitted this paper around mid-September 2013. Six months for two revisions with countless figure modifications for new data per reviewers’ requests. I will tell you what though, the biggest pain in the butt was figuring out how to reformat the pictures for my figures to be the correct resolution, size, file type, and lacking alpha channels (wherever the heck those things came from or even what they are). But hey, now I know how to do it for my second paper pending publication. Mastering Adobe Photoshop one scientific figure at a time. And popping open a bottle of wine to celebrate!
When that many pieces of a puzzle finally come together to create something amazing, it’s quite satisfying. Which is why you should not be scared by the lengthy list of ingredients for the recipe for this Slow Cooker Chicken Tortilla Soup. Almost all of the ingredients are thrown into the slow cooker together and the remaining few are added at the end or sprinkled on top just before serving. And to prove it, there are only three steps. Let the slow cooker do the rest.
One year ago: Cake Batter Cinnamon Rolls
Even non-fish lovers will enjoy this oven-fried tilapia. Dressed up just like Chicken Parm with a Parmesan-Panko crust, you may not even be able to tell the difference!
Before I talk about this recipe I must add a little commentary about how sad yet excited I am for the finale of How I Met Your Mother tonight. I unfortunately won’t actually be watching it this evening as I have a couple other episodes to catch up on first, but either way cannot believe it is about to be over. It is time for it to end but I will miss it dearly. Now I’ll just have to wait for the boxed set to come out and then rewatch the entire thing!
For Secret Recipe Club this month, I was assigned to Mary Kay’s blog Homemade Cravings. With things such as Tortellini Pizza with Sausage and Alfredo, Cherry Lemonade, and Vanilla Souffle with Chocolate Sauce, I certainly had a fair amount of great recipes to choose from. Oddly enough I ended up picking a fish recipe in spite of my dislike for seafood in general. When I read the post about this tilapia and how all four of her kids enjoyed it despite only recently incorporating fish into the family meals, I knew I had to give it a shot. Mild fish coated in Panko and Parmesan cheese seemed like a safe starting point, and it turned out to be true. This fish-hater could not tell that it was fish. In fact the tilapia itself didn’t taste like much while the crust was the shining star – and Parmesan is delicious! Now if only all fish didn’t taste like fish.
Although I will continue to depend on the cheaper option of chicken most of the time, it’s good to know that I am capable of cooking and enjoying fish for the fish-loving people in my life and not needing to prepare something separate for myself. Thank you Mary Kay for opening my eyes to fish (even if only a sliver). Maybe I’ll get frisky and try another fish recipe such as the Root Beer Battered Fish which sounds like another I would enjoy. I do love root beer!
Searching for a great meatless meal? These cheesy vegetable enchiladas are packed with so much flavor that you won’t even miss the meat.
For the past 5 days I’ve been on the opposite side of the country, visiting family in LA and San Diego because my nephew is turning two, doubling his age! Can you believe it’s already been another year since his first birthday? I certainly cannot. His birthday party was this past Saturday but I am waiting to share the photos until his actual birthday this Wednesday, March 26th. Stay turned for that if you’re into adorable two-year olds.
In the meantime, feast your eyes upon my latest enchilada creation. With sweet potato, black beans, corn, bell pepper, rice and cheese, these veggie enchiladas are packed with so much flavor you’ll find that meat would be completely unnecessary. And then throw some avocado on top while you’re at it.
Irish meets Mexican in these baked Reuben taquitos with a thousand island dipping sauce. Classic Reuben flavor with a twist.
St. Patrick’s Day may be over but Reubens are good year-round, which is why you should use up any leftover corned beef that remains to make these taquitos. Oh yea you better believe I mixed Mexican and Irish into one amazing appetizer (or entree). I was inspired to do such a thing after experiencing Irish eggrolls for the first time and figured I could expand it into other food genres. Cooked corned beef is mixed with shredded cabbage and creamy swiss, then rolled into white corn tortillas to be oven-fried with a light spray of cooking oil. While they bake, whip up the thousand island dipping sauce and you’ll be ready to dive in.
P.S. Job hunt news: I had a second phone interview for the job I told you about last week! The one with the writing assignment. Overall I think it went well and enjoyed the conversation. Unfortunately I blanked and then blundered a bit over one question, but managed to compose myself and continue on without another hitch. Hopefully I will receive good news in a week or two regarding the next step in the process!
One year ago: Raw S’mores Cookie Dough Bites
Corned beef for St. Patrick’s Day is like turkey for Thanksgiving – you just gotta have it! My favorite slow cooker corned beef recipe gets a new twist with rutabaga in place of the potatoes.
Happy St. Patrick’s Day! Every year I say I am going to make something different, such as an Irish beef stew, shepherd’s pie, or some kind of sausage dish, but always end up resorting to my tried and true slow cooker corned beef. I do change it up with a different glaze or an alternative cabbage preparation but this year had just a small new twist with rutabaga in place of the potatoes and roasted Brussels sprouts instead of cabbage.
Stick around tomorrow and Thursday for recipes that use up any leftovers you may have after today’s feast!
One year ago: Hidden Pot o’ Gold Cupcakes
Two years ago: Split-Pea Soup